4 TO 6 SERVINGS DAIRY-FREE The sweet-tartness of dried cranberries really shines through in this dish. Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Meanwhile, heat cooking wine in medium skillet over medium-high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes. Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice. Recipe from Ocean Spray Cranberries, Inc. Recipe by: Vegetarian Times, November 1998, page 104, revised Posted to fatfree digest by Kathleen
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|Serving Size: 1 Serving (1012g)|
|Recipe Makes: 6|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3638mg||125 %|
|Potassium 223mg||6 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 53.9g|
|Protein 4.8g||7 %|
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Calories per serving: 249
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